Tiramisu has grown to be one of my favorite desserts. It’s quite funny actually. I am not a big fan of coffee, but yet I love the smell of it. Every time I walk into a coffee shop, I just sniff away. Although, I’m not so fond of the smell lingering on the clothes after hanging out in the shop for a couple hours.
Anyway, for as long as I can remember, I have enjoyed coffee cake, coffee candies, and now, tiramisu! After seeing this cupcake recipe online, I knew I had to try it. My family loves tiramisu as well and I wanted to broaden my baking skills. This recipe was perfect because it’s a little more complex, but still simple enough to follow.
Some different steps that you will have to take for making this cupcake recipe:
Heat milk and butter in a saucepan until bubbles on the edges appear. Simple enough. You can’t miss the bubbles.
Whisk eggs and sugar in a bowl, over a saucepan, kind of like a double boiler. You have to whisk, whisk, whisk!
Then move it over to the mixer and whisk some more until pale and fluffy.
This might take some time…
Nice and fluffy now.
After you fold in the flour and milk mixture, you now scoop the batter into the cupcake liners. Easy stuff, right?
Once fully baked and cooled, you brush the cupcakes with all of the coffee-kahlua syrup (recipe is below). I only used about half of the syrup. That was a little mistake because once you eat the cupcake, you can see how much the syrup sank into the cupcake. It was only about 1/8 of an inch.
Now the star of the cupcake. the mascarpone frosting!
This is the mascarpone and powdered sugar whisked together.
Fold it into the whisked whipped cream.
Now look at this delicious frosting. Light and fluffy, just how I like it.
Everyone raved about how light the frosting was. The mascarpone was a nice touch too. This is my first time trying mascarpone and I love it. It is similar to cream cheese, but it is lighter and has a distinct taste. Very tasty I must say.
All there’s left to do is frost the cupcakes and sprinkle some cocoa powder for an extra special touch.
I absolutely loved these cupcakes and so did everyone who tried them. This cupcake might take you a couple more hours to make, but it is well worth it. Everything about this cupcake is light and fluffy. You would definitely come back for seconds. I know I did… quite too many times. 🙂
Recipe adapted from Martha Stewart
makes 18 cupcakes
1 1/4 cups cake flour (not self-rising), sifted
3/4 teaspoon baking powder
1/2 teaspoon coarse salt
1/4 cup milk
1 teaspoon vanilla extract
4 tablespoons (1/2 stick) unsalted butter, room temperature, cut into pieces
3 large whole eggs plus 3 egg yolks, room temperature
1 cup sugar
Unsweetened cocoa powder, for dusting
- Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla extract in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes.
- With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
- Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
- To finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.
Recipe adapted from Martha Stewart
makes enough for 18 cupcakes
1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso)
1 ounce kahlua
- Stir together coffee, marsala, and sugar until sugar is dissolved. Let cool.
Recipe from Martha Stewart
makes about 2 cups
1 cup heavy cream
8 ounces mascarpone cheese, room temperature
1/2 cup confectioners’ sugar, sifted
- With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners’ sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.